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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Jun 5, 2020 · Modified: Mar 25, 2022 by Paula Montenegro · Income from ads and affiliate links 11 Comments

    Lemon Lime Yogurt Cake

    Jump to Recipe
    Slices and piece of lemon loaf cake on white surface, image with text
    Partial view of glazed loaf cake on white marble surface
    Overview image with text of loaf cake, partially cut and slices on white marble

    I made this yogurt cake on a whim a few years ago because I wanted to try substituting butter. Very quickly it became a favorite! It's super moist and has a different texture from usual pound cakes. Sometimes I make it all lemon and also add half sour cream, which makes it even better. Both variations are in the recipe card at the bottom. 

    Half loaf cake on white marble surface, cut slices, lemons and limes around

    Originally published in August 2018, this post has been updated with images and text to serve you better. The recipe now includes a variation to the original recipe. 

    On one side I'm quite traditional when it comes to cakes, you know, you cream butter and sugar, add the eggs, blah blah. They almost never fail, like the popular Lemon Layer Cake.

    But being the proliferous baker that I am, things get boring pretty quickly and one of the ingredients that caught my eye at the time was yogurt. It seems like a lifetime ago now as yogurt is now a common ingredient in baking. 

    This yogurt cake was the first one I tried. I was hooked. The fact that it doesn't have butter makes for a very different cake, not only in flavor but in texture.

    The acidic part of the yogurt makes it tender and moist. Sort of like what buttermilk does. It comes together quickly and bakes beautifully.

    Image with text of bowls with lemon cake ingredients on grey surface

    Table of Contents Hide
    Main ingredients
    Top tips
    Variations
    Lemon Lime Yogurt Cake

    Main ingredients

    • Lemons and limes - I use both whenever I can, but since limes are tricky sometimes (not enough juice, not much flavor) I also make it with only lemons. Both versions are amazing. 
    • Yogurt - the other key ingredient. It needs to be natural and greek works well. This recipe used to be a yogurt cake only, but I started using half sour cream and I think it might be even better. But all yogurt works fine also. 
    • Oil - any type you like works. Usually, it's sunflower oil, but I also use olive oil sometimes.

    Golden loaf pan with baked cake, grey surface

    Top tips

    Yogurt: I found that different brands make for a slight difference in texture, so you might need to find the one you like the most. I don't recommend using low-fat yogurts.

    Storing: it keeps very well for several days. I suggest wrapping and refrigerating it after 2 days. Or freeze up to a month. 

    Glaze: I use a simple powdered sugar glaze and it works great because the cake itself has enough citrus flavor to balance the sugary coating. A sprinkle of powdered sugar goes wonderfully if you want a more simple cake. 

    Partial view of glazed loaf cake on white marble surface, citrus zest on top, zested lime nearby

    Variations

    Individual bundt cakes, so cute with the glaze dripping slowly. Never fails to impress the neighbors. 

    Muffins, a recipe yields at least 12 regular muffins.

    Snacking cake, it's a good recipe for making a single layer 9-inch round or square cake. 

    Overview of cut loaf cake, three slices, lemons and limes around, marble surface

    Other recipes you might like:
    Lemon Cream Loaf
    Lemon Blueberry Crumb Cake
    Lemon Olive Oil Bundt Cake
    Lemon Polenta Cake

    Let me know if you make this recipe! I’d love to hear what you think about it.
    Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

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    Lemon Lime Yogurt Cake

    ★★★★★

    5 from 1 reviews

    Print Recipe
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    I made this lemon-lime yogurt cake on a whim a few years ago because I wanted to try substituting butter. Very quickly it became a favorite! It's super moist and has a different texture from usual pound cakes. Sometimes I make it all lemon and also add half sour cream, which makes it even better.

    • Total Time: 1 hour 10 minutes
    • Yield: 8 slices

    Ingredients

    For the cake:

    • 1 ½ cups (210g) all-purpose or cake flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 ¼ cups (250g) sugar
    • ½ cup (120g) plain Greek yogurt, room temperature
    • ½ cup (120g) sour cream, at room temperature
    • ½ cup (125g) vegetable oil
    • 3 eggs, at room temperature
    • Zest and juice of 1 lemon, divided
    • Zest and juice of 1 lime, divided
    • ½ teaspoon vanilla extract

    For the glaze:

    • ¾ cup powdered sugar
    • Juice, from above
    • Zest to decorate

    Instructions

    For the cake:

    1. Preheat oven at 350ºF / 180ºC.
    2. Spray or butter a 10x4-inch (27x9cm) loaf cake pan and line with a strip or parchment paper.
    3. In a large bowl beat sugar, yogurt, sour cream, oil, eggs, half the lemon and lime juices, zest, and vanilla for 1-2 minutes.
    4. Add dry, sifted ingredients (flour, baking powder, and salt) in 2 parts and beat just to incorporate well. Don't overbeat or the cake will be tough.
    5. Pour batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted comes out clean. The surface will be shiny and possibly cracked, not as dry as regular cakes.
    6. Let cool on a wire rack and unmold carefully.

    For the glaze:

    1. Beat powdered sugar with remaining citrus juice until no lumps remain. Add juice in batches so you make it as thick or runny as you wish.
    2. Pour over room temperature cake and decorate with zest before it hardens.

    Notes

    Size variations - Individual bundt cakes, so cute with the glaze dripping slowly. Never fails to impress the neighbors. Muffins, a recipe yields at least 12-14 regular muffins. Snacking cake, it's a good recipe for making a single layer 9-inch round or square cake.

    Storing: it keeps very well for several days. I suggest wrapping and refrigerating it after 2 days. Or freeze up to a month.

    • Author: Paula Montenegro
    • Prep Time: 15
    • Cook Time: 50
    • Category: Cakes
    • Method: Baking
    • Cuisine: International

    Nutrition

    • Serving Size: 1/10
    • Calories: 354
    • Sugar: 34.6 g
    • Sodium: 153.3 mg
    • Fat: 14.9 g
    • Carbohydrates: 51.2 g
    • Protein: 5.9 g
    • Cholesterol: 61.7 mg

    Keywords: lemon yogurt cake

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Jan says

      January 04, 2021 at 12:57 am

      Hello. Is it possible to make this cake without a mixer?

      Reply
      • Paula Montenegro says

        January 04, 2021 at 7:17 am

        Hi Jan! You can, but make sure you beat it well by hand as specified in the recipe.

        Reply
    2. Julia Fitzgerald says

      October 14, 2020 at 4:02 am

      Is it possible to get a more specific measure for the juice? I am in Australia and have tiny limes and big limes, small juicy lemons and huge juicy lemons!

      Reply
      • Paula Montenegro says

        October 14, 2020 at 9:02 am

        Hi Julia, about 7-8 tablespoons total, that would be between 110 to 120g metric. Only half goes into the cake batter, the rest is for the glaze. Hope this helps!

        Reply
        • Julia says

          October 14, 2020 at 8:48 pm

          Many thanks will give it a go!

        • Julia says

          October 14, 2020 at 8:49 pm

          Many thanks I will give it a go!

    3. Juliana says

      June 05, 2020 at 11:58 am

      What a perfect loaf! Citrus cakes are the best and on rotation in my home. Going to try your recipe soon!

      ★★★★★

      Reply
    4. MARY H HIRSCH says

      September 05, 2018 at 11:20 pm

      I have a pan with 6 mini bundt pan molds. Am going to try this. When I do, I'll send a photo. I bet this tastes delicious.

      Reply
      • Paula Montenegro says

        September 07, 2018 at 9:47 am

        Please do Mary! It's a wonderful cake!

        Reply
    5. angiesrecipes says

      August 22, 2018 at 10:23 am

      My mouth is watering ;-)) Beautiful cake with a lovely icing!

      Reply
      • Paula Montenegro says

        August 22, 2018 at 10:54 am

        Thanks Angie, always so kind!

        Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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